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Jinmyo

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Everything posted by Jinmyo

  1. Twelve year old cheddar. David, older is better because the flavours and textures are both heightened and yet subtler, with a greater depth. The cheeses become more of what they are.
  2. Butter was too cool. Stuck to the ten inch Henckel. For some reason I tried to slide it free and of course the butter made my thumb slide onto the blade. zzzzkt
  3. Jinmyo

    Sausage Party

    As with polpotonne or meat balls, the bread is not about "filling" but about tenderness.
  4. AAAAARGGGHHH! Someone said "sammiches" on this thread! "Veggies" and "shrooms" are also The Devil's Language. Guac? I have fortunately never heard that but even reading it is a vile experience.
  5. Jinmyo

    Dinner! 2005

    Very nice, legourmet. Roasted tomato bisque with parmesan tuiles on the side. Then in a single course: Baked potatoes (very crisp jackets), scooped and mixed with salt cod into a brandade, then stuffed with a soft poached quail egg and chives. Polpotonne (Italian meatloaf) of pork and lamb with chiles, cumin seed, oregano, garlic, duxelle, sauteed onion and celery, eggs, panko, topped with panko and grated parm reg. Very green beans with Mediterranean yogurt and salmon roe. Then: Cheese course with in-house petit pain. (Mostly varities of chevre with absurd names like Peter, Madelaine etc from a single guy operation in Quebec.)
  6. Jinmyo

    Sausage Party

    Just a note about skinless sausages: The sausage meat can be squeezed out onto cling film (plastic wrap), wrapped, then pinched into links. Just spin the whole thing at the ends, pinch and twist the links and tie off with twine. After letting it set for a few hours, just poach in the plastic, unwrap. Can be eaten as is or fried or roasted. Personally, I like skins that pop and bang.
  7. Uh, if there's no scum then what happens to the impurities?
  8. Well, I'm going to defrag my drive.
  9. Portobellos are quite easy to peel. Scoop the dark gills with a grapefruit spoon. edit: Oh, and re soups. Miso shiru. Lobster bisque. Leek and potato potage. Pho. Congee. Roasted corn chowder with poblanos and smoked chicken and chipotle creme fraiche. Pea soup with prosciutto shank. And yes, yes, yes: mushroom soup of any kind.
  10. Jinmyo

    Dinner! 2004

    Gyozilla Versus Beefra Lobster and shrimp bisque with silken tofu cubes, scallions, enoki mushrooms. Fried lobster dumplings with chile oil and lime oil. Shrimp shumai with steamed watercress. Steamed Chinese long beans cut into thirds with shaved tarako (salted cod roe) and a salad of purple kale with blood orange vinaigrette. Lobster and shrimp cakes with a dipping sauce of Mediterranean yogurt buzzed with Indian lime pickle and green chile pickle. Thinly sliced prime rib glazed with shoyu and garlic rolled around blanched garlic shoots, showered with gomasio. Sake granita. The ribs with kalbi sauce. Gohan with green ntea.
  11. ... and he strikes me as no more or less competent to judge a Japanese restaurant than a French one. ...Virtually the only thing noteworthy about Bruni's four-star reviews is that they award four New York Times stars. They contribute little else to the discussion that hasn't already been said. Whereas, the work of someone like Ruth Reichl, Mimi Sheraton or Craig Claiborne had a certain internal force of authority to it -- it would not have been as widely read without the Times podium, but it would have been taken seriously by serious observers. ← I agree.
  12. Jinmyo

    Dinner! 2004

    Had me going.................Until you said, Dried! ← Ha ha ha. Well, this was during an April when we were using up the last of the herbs dried from the garden the previous autumn. In any case, I often used dried herbs at the beginning of cooking and fresh herbs a bit before serving to get both a deep and a fresh flavour.
  13. I don't think Bruni is qualified to judge a Japanese restaurant. His befuddled statements in previous reviews (including his consternation at a sunken table) show a deeply shallow understanding. Still, it's nice he enjoyed himself, I guess.
  14. Soba, what do you mean? How so? Whaa? edit: Quote thing weirded out.
  15. Jinmyo

    Dinner! 2004

    Boxing Day. The Sacred Day of the Blessed Box: Salad of radicchio and Napa cabbage with olive oil packed tuna and taramasalata and clementine sections. Salad of blanched sugar snap peas with EVOO and rice wine vinegar. Roasted brussel sprouts with balsamico and pecorino. Cubes of scalloped potato with parmesan reg and Fruilano surrounded with watercress. Blanced asparagus with Normandy cultured butter. Braised collard green strips with onion and ham cooking liquor. Buttermilk mashed Yukon Gold potaoes with flat leaf parsley, slices of medium rare to medium well pork shank roast depending upon preferences, sauce of pureed onions roasted along with the shanks with thyme, sage, and Dijon, atop scoop of mashers and mound o' pork, strips of crackling, more thyme sprinkled over.
  16. Actually, the cheese looks like yuba (soy milk skin) to me.
  17. Jinmyo

    Dinner! 2004

    If you had a word or two to say about these, I'd be most appreciative. ← Well, let's see. It has the texture of risotto but is much easier to make. Many people prefer it to risotto (I always use carnaroli). The easiest way to do barley "risotto" is to just cook some barley as one normally would (I use a rice cooker). In a soup pot, saute some onion and garlic, add the barley, then add chicken stock. As much as you want. More than cover it. The barley will drink it up. It's insatiable. Season, add some dried thyme, let simmer gently for an hour or so. Then stir in frozen petit pois and fresh lemon thyme right at the end. The texture is rich and creamy, the barley grains become massive and maintain their shape. One can add butter and grate some parmesan but it's pretty unctuous without. I often do the same shtick but with Reisling and wild mushrooms or saffron or whatever. It's ridiculously easy. The frittata? Just, you know, caramelized onions. Mix with the eggs as you pour them into the pans the onions were done in. On the stove for a bit, then the oven. Pull, strew grated ten year old cheddar atop, under the salamander to finish.
  18. I'll look back in later for your photographs, Suzanne.
  19. Jinmyo

    Favorite Mushrooms

    Just how easy is "very easy" for me it's a trip into the city and large amounts of money just for dried morels. ← Uh, sorry. But even the Loblaw's grocery chain here carries chanterelles. ← Oh i can get dried Chantrelles at most supermarkets here. Even the nearby Costco. It's the Morels that are a bugger to find. Are Hen of the Woods even BETTER than MORELS? ← No, I mean fresh. I wouldn't say "better".
  20. Sugar canes are The Devil's Back Hairs.
  21. Jinmyo

    Favorite Mushrooms

    Just how easy is "very easy" for me it's a trip into the city and large amounts of money just for dried morels. ← Uh, sorry. But even the Loblaw's grocery chain here carries chanterelles.
  22. Pan, you're right about most commercial brands of salted nuts. Often this has to do with covering over rancidity. There used to be a shop here that roasted and salted its own nuts but they closed about a decade ago. Since then, I've found that the best place to buy nuts is from Middle Eastern shops.
  23. Jinmyo

    Favorite Mushrooms

    Chanterelles, hen of the woods, black trumpets, morels and such are very easy for me to obtain. Whereas fresh porcini are not, somehow. Absence makes the heart grow fonder.
  24. Pan is The Devil's stooge. Who knew? Salt, used judiciously, sharpens and lifts and heightens other flavours just as sugar dulls and flattens them.
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